Grilled Lemon-Garlic Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Lemon-Garlic Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a bright and balanced lunch featuring tender grilled chicken marinated with lemon and garlic, paired with roasted broccoli and a serving of fluffy quinoa. This dish is designed to be gluten-free, low-carb, and high in both protein and fiber, making it a perfect light yet satisfying meal.

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NUTRITION

401kcal
Protein
39.3g
Fat
10.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Roasted Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate for at least 20-30 minutes in the refrigerator.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat your oven to 425°F. Toss the broccoli with a small drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 6

    Plate the grilled chicken alongside a serving of quinoa and roasted broccoli. Serve warm and enjoy your balanced, gluten-free low-carb high-protein lunch.

Grilled Lemon-Garlic Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Lemon-Garlic Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a bright and balanced lunch featuring tender grilled chicken marinated with lemon and garlic, paired with roasted broccoli and a serving of fluffy quinoa. This dish is designed to be gluten-free, low-carb, and high in both protein and fiber, making it a perfect light yet satisfying meal.

NUTRITION

401kcal
Protein
39.3g
Fat
10.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Roasted Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate for at least 20-30 minutes in the refrigerator.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat your oven to 425°F. Toss the broccoli with a small drizzle of olive oil, salt, and pepper, and spread evenly on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 6

    Plate the grilled chicken alongside a serving of quinoa and roasted broccoli. Serve warm and enjoy your balanced, gluten-free low-carb high-protein lunch.